Sfoglia per Autore
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products
2017-01-01 Agrimonti, Caterina; Bottari, Benedetta; Sardaro, Maria Luisa Savo; Marmiroli, Nelson
How the fewest become the greatest. L. casei's impacton long ripened cheeses
2018-01-01 Bottari, B.; Levante, A.; Neviani, E.; Gatti, M.
In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese
2019-01-01 Mancini, Andrea; Carafa, Ilaria; Franciosi, Elena; Nardin, Tiziana; Bottari, Benedetta; Larcher, Roberto; Tuohy, Kieran M.
Bugs à la carte: Microbial contamination of electronic menus
2019-01-01 Bottari, Benedetta; Ghidini, Sergio; Neviani, Erasmo
Corrigendum to “Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters” (Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters (2013) 160(3) (290–297), (S0168160512005466), (10.1016/j.ijfoodmicro.2012.10.011))
2019-01-01 Bottari, B.; Agrimonti, C.; Gatti, M.; Neviani, E.; Marmiroli, N.
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
2020-01-01 Bottari, Benedetta; Levante, Alessia; Bancalari, Elena; Sforza, Stefano; Bottesini, Chiara; Prandi, Barbara; De Filippis, Francesca; Ercolini, Danilo; Nocetti, Marco; Gatti, Monica
Ability of a wild Weissella strain to modify viscosity of fermented milk
2020-01-01 Bancalari, Elena; Alinovi, Marcello; Bottari, Benedetta; Caligiani, Augusta; Mucchetti, Germano; Gatti, Monica
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy
2020-01-01 Bottari, B.; Bancalari, E.; Barera, A.; Ghidini, S.; Gatti, M.
Probiotics and Covid-19
2020-01-01 Bottari, B.; Castellone, V.; Neviani, E.
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices
2020-01-01 Bancalari, E.; Castellone, V.; Bottari, B.; Gatti, M.
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese
2020-01-01 Faria Silva, Luana; Nakata Sunakozawa, Tássila; Amaral, Daniel Mathias F.; Casella, Tiago; Correa Lelles Nogueira, Mara; De Dea Lindner, Juliano; Bottari, Benedetta; Gatti, Monica; Lúcia Barretto Penna, Ana
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese
2020-01-01 Bertani, Gaia; Levante, Alessia; Lazzi, Camilla; Bottari, Benedetta; Gatti, Monica; Neviani, Erasmo
Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy
2020-01-01 Mucchetti, Germano; Bottari, Benedetta; Neviani, Erasmo
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano
2020-01-01 Martelli, F.; Bancalari, E.; Neviani, E.; Bottari, B.
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation
2020-01-01 Amaretti, Alberto; Bottari, Benedetta; Morreale, Federico; SAVO SARDARO, Maria Luisa; Angelino, Donato; Raimondi, Stefano; Rossi, Maddalena; Pellegrini, Nicoletta
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese
2021-01-01 Levante, Alessia; Bertani, Gaia; Bottari, Benedetta; Bernini, Valentina; Lazzi, Camilla; Gatti, Monica; Neviani, Erasmo
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures
2021-01-01 Bancalari, Elena; Martelli, Francesco; Bottari, Benedetta; Neviani, Erasmo; Gatti, Monica
Eating fermented: Health benefits of lab-fermented foods
2021-01-01 Castellone, V.; Bancalari, E.; Rubert, J.; Gatti, M.; Neviani, E.; Bottari, B.
Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine
2021-01-01 Monica, S.; Bancalari, E.; Castellone, V.; Rijkx, J.; Wirth, S.; Jahns, A.; Bottari, B.
Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers
2021-01-01 Koutsoumanis, K.; Allende, A.; Bolton, D.; Bover-Cid, S.; Chemaly, M.; Davies, R.; De Cesare, A.; Herman, L.; Hilbert, F.; Lindqvist, R.; Nauta, M.; Peixe, L.; Ru, G.; Simmons, M.; Skandamis, P.; Suffredini, E.; Bottari, B.; Cummins, E.; Ylivainio, K.; Munoz Guajardo, I.; Ortiz-Pelaez, A.; Alvarez-Ordonez, A.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products | 1-gen-2017 | Agrimonti, Caterina; Bottari, Benedetta; Sardaro, Maria Luisa Savo; Marmiroli, Nelson | |
| How the fewest become the greatest. L. casei's impacton long ripened cheeses | 1-gen-2018 | Bottari, B.; Levante, A.; Neviani, E.; Gatti, M. | |
| In vitro probiotic characterization of high GABA producing strain Lactobacillus brevis DSM 32386 isolated from traditional “wild” Alpine cheese | 1-gen-2019 | Mancini, Andrea; Carafa, Ilaria; Franciosi, Elena; Nardin, Tiziana; Bottari, Benedetta; Larcher, Roberto; Tuohy, Kieran M. | |
| Bugs à la carte: Microbial contamination of electronic menus | 1-gen-2019 | Bottari, Benedetta; Ghidini, Sergio; Neviani, Erasmo | |
| Corrigendum to “Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters” (Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters (2013) 160(3) (290–297), (S0168160512005466), (10.1016/j.ijfoodmicro.2012.10.011)) | 1-gen-2019 | Bottari, B.; Agrimonti, C.; Gatti, M.; Neviani, E.; Marmiroli, N. | |
| The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality | 1-gen-2020 | Bottari, Benedetta; Levante, Alessia; Bancalari, Elena; Sforza, Stefano; Bottesini, Chiara; Prandi, Barbara; De Filippis, Francesca; Ercolini, Danilo; Nocetti, Marco; Gatti, Monica | |
| Ability of a wild Weissella strain to modify viscosity of fermented milk | 1-gen-2020 | Bancalari, Elena; Alinovi, Marcello; Bottari, Benedetta; Caligiani, Augusta; Mucchetti, Germano; Gatti, Monica | |
| Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy | 1-gen-2020 | Bottari, B.; Bancalari, E.; Barera, A.; Ghidini, S.; Gatti, M. | |
| Probiotics and Covid-19 | 1-gen-2020 | Bottari, B.; Castellone, V.; Neviani, E. | |
| Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices | 1-gen-2020 | Bancalari, E.; Castellone, V.; Bottari, B.; Gatti, M. | |
| Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese | 1-gen-2020 | Faria Silva, Luana; Nakata Sunakozawa, Tássila; Amaral, Daniel Mathias F.; Casella, Tiago; Correa Lelles Nogueira, Mara; De Dea Lindner, Juliano; Bottari, Benedetta; Gatti, Monica; Lúcia Barretto Penna, Ana | |
| Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese | 1-gen-2020 | Bertani, Gaia; Levante, Alessia; Lazzi, Camilla; Bottari, Benedetta; Gatti, Monica; Neviani, Erasmo | |
| Ser Parmigiano Reggiano (ChNP): produkt, technologia i cechy | 1-gen-2020 | Mucchetti, Germano; Bottari, Benedetta; Neviani, Erasmo | |
| Novel insights on pink discoloration in cheese: The case of Pecorino Toscano | 1-gen-2020 | Martelli, F.; Bancalari, E.; Neviani, E.; Bottari, B. | |
| Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation | 1-gen-2020 | Amaretti, Alberto; Bottari, Benedetta; Morreale, Federico; SAVO SARDARO, Maria Luisa; Angelino, Donato; Raimondi, Stefano; Rossi, Maddalena; Pellegrini, Nicoletta | |
| How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese | 1-gen-2021 | Levante, Alessia; Bertani, Gaia; Bottari, Benedetta; Bernini, Valentina; Lazzi, Camilla; Gatti, Monica; Neviani, Erasmo | |
| Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures | 1-gen-2021 | Bancalari, Elena; Martelli, Francesco; Bottari, Benedetta; Neviani, Erasmo; Gatti, Monica | |
| Eating fermented: Health benefits of lab-fermented foods | 1-gen-2021 | Castellone, V.; Bancalari, E.; Rubert, J.; Gatti, M.; Neviani, E.; Bottari, B. | |
| Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine | 1-gen-2021 | Monica, S.; Bancalari, E.; Castellone, V.; Rijkx, J.; Wirth, S.; Jahns, A.; Bottari, B. | |
| Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers | 1-gen-2021 | Koutsoumanis, K.; Allende, A.; Bolton, D.; Bover-Cid, S.; Chemaly, M.; Davies, R.; De Cesare, A.; Herman, L.; Hilbert, F.; Lindqvist, R.; Nauta, M.; Peixe, L.; Ru, G.; Simmons, M.; Skandamis, P.; Suffredini, E.; Bottari, B.; Cummins, E.; Ylivainio, K.; Munoz Guajardo, I.; Ortiz-Pelaez, A.; Alvarez-Ordonez, A. |
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